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PREPARE THE PAST
Preheat the oven to 180 C (thermostat 6).
Whip the soft butter with the sugar until a creamy texture is obtained.
Add the eggs one by one, mixing well after each addition.
Incorporate the yogurt and vanilla extract.
ADD THE SECTS INGREDIENTS
Mix the flour, almond powder and yeast.
Gradually add this mixture to the liquid ingredients, then stir until a homogeneous paste is obtained.
INCORPORATORY WEIGHTS AND COOKING THE GATEAU
Add the pear dice to the dough and mix well.
Pour into a buttered and floured mould.
Sprinkle with tapered almonds.
Place for oven for 35 minutes at 180 C.
Check the cooking by inserting the blade of a knife: it should come out dry.
FINISHING AND TASTING
Allow to warm, then sprinkle with ice-cold sugar before serving.
ADVICE AND INSTRUCTIONS
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